Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Pan Chicken Meatballs in Marinara with Mozzarella Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 72 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 20 meatballs (serves about 6-8)
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian-American

Description

This One Pan Chicken Meatballs recipe offers a quick and flavorful dinner option using ground chicken, Italian-seasoned breadcrumbs, and a savory marinara sauce topped with melted mozzarella. It’s an easy-to-make dish that combines stovetop searing and oven baking for perfectly cooked, juicy meatballs with a cheesy finish. Garnished with fresh basil, it’s both comforting and colorful, ideal for weeknight meals or casual gatherings.

Ingredients

Scale

Meatballs

  • 1 pound ground chicken
  • 1/2 cup breadcrumbs (preferably Italian seasoned)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Sauce and Topping

  • 1 jar (24 oz) marinara sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Mix Ingredients: In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, onion powder, dried oregano, salt, and black pepper.
  2. Combine Gently: Using your hands, mix all the ingredients together until well combined. Be careful not to overmix, as this can make the meatballs tough.
  3. Test Seasoning: Take a small amount of the mixture and cook it in a skillet to taste for seasoning. Adjust salt and pepper if needed.
  4. Shape Meatballs: Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get around 20 meatballs from this mixture.
  5. Heat Oil: In a large oven-safe skillet, heat the olive oil over medium heat. Once the oil is hot, carefully add the meatballs to the skillet, making sure not to overcrowd the pan; you may need to do this in batches.
  6. Sear Meatballs: Cook the meatballs for about 5-7 minutes, turning them occasionally until they are browned on all sides. They don’t need to be fully cooked through at this point since they will finish cooking in the oven.
  7. Remove Meatballs: Once browned, remove the meatballs from the skillet and set them aside on a plate.
  8. Add Sauce: In the same skillet, pour in the marinara sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pan for added flavor.
  9. Simmer Sauce: Bring the sauce to a gentle simmer over medium heat, which should take about 2-3 minutes.
  10. Return Meatballs: Return the meatballs to the skillet, nestling them into the sauce, ensuring they are mostly submerged for even cooking.
  11. Preheat Oven: Preheat your oven to 375°F (190°C).
  12. Add Cheese: Once preheated, sprinkle the shredded mozzarella cheese evenly over the meatballs and sauce.
  13. Bake: Transfer the skillet to the oven and bake for about 20-25 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F or 74°C) and the cheese is bubbly and golden.
  14. Rest: Once out of the oven, let the meatballs sit for a few minutes to cool slightly, allowing the cheese to set.
  15. Serve: Using a large spoon, carefully scoop out the meatballs along with some marinara sauce and place them on a serving platter or individual plates.
  16. Garnish: Garnish with fresh basil leaves for a pop of color and added flavor.

Notes

  • Be careful not to overmix the meatball mixture to keep the texture tender.
  • Test cooking a small meatball before shaping all to check seasoning.
  • If you don’t have an oven-safe skillet, brown the meatballs in a regular pan then transfer to a baking dish before adding sauce and cheese.
  • Use fresh mozzarella if available for a creamier topping.
  • Make sure the internal temperature of the meatballs reaches 165°F (74°C) for safe poultry consumption.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://fastkitchenrecipes.com/one-pan-chicken-meatballs-in-marinara-with-mozzarella-recipe/